Laszlo’s digital and edible cookies!

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Recipe for edible cookies

Sea’s Chocolate Chip Cookies

Takes about 1–1.5 hours to bake (depending on the oven and number of baking sheets).
Yields approx. 40 small cookies or 25 large ones.

Ingredients

  • 225 g room temperature butter (approx. 1 cup)
  • 1.5 dl granulated sugar (≈ 2/3 cup)
  • 1.5 dl light brown sugar (≈ 2/3 cup)
  • 2 eggs
  • 2 tsp vanilla sugar (or 2 tsp vanilla extract)
  • 4.5 dl all-purpose flour (≈ 1 7/8 cups)
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 200 g baking milk chocolate (≈ 7 oz)
  • Flaky sea salt

  • 225 g room temperature butter (approx. 1 cup)
  • 1.5 dl granulated sugar (≈ 2/3 cup)
  • 1.5 dl light brown sugar (≈ 2/3 cup)
  • 2 eggs
  • 2 tsp vanilla sugar (or 2 tsp vanilla extract)
  • 4.5 dl all-purpose flour (≈ 1 7/8 cups)
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 200 g baking milk chocolate (≈ 7 oz)
  • Flaky sea salt

  1. Preheat the oven. 200°C for conventional oven / 180°C for fan-assisted oven.
    Line one or two baking sheets with parchment paper. If you only have one sheet, you’ll need to bake in batches, which may take a bit longer.
  2. Beat the butter, granulated sugar, and brown sugar until creamy using an electric mixer.
  3. Add one egg at a time and beat until smooth.
  4. In a separate bowl, mix the flour, baking powder, vanilla sugar and salt.
  5. Carefully mix the dry ingredients into the wet mixture. If the dough feels too heavy for the mixer, you can knead it together by hand.
  6. Roughly chop the chocolate and fold it into the dough.
  7. Spoon the dough onto the baking sheet using two spoons. Leave space between cookies, as they will spread out. It’s a good idea to test-bake one cookie to check the final size and baking time.
  8. Bake the cookies for about 9–10 minutes, until the edges are golden. The baking time may vary depending on your oven and the size of the cookies. They should be slightly chewy in the center and crispy around the edges.
  9. Remove the baking sheet from the oven and sprinkle with flaky sea salt while the cookies are still warm.
  10. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack.

  • You can swap the milk chocolate for any chocolate you like – dark, white, or a mix – it all works! If you’re using white chocolate, consider using a bit less since it’s sweeter. You can also try chocolate chips or colored chocolate buttons for a fun twist.
  • Make extra cookie dough, roll into balls of your desired size, and freeze them. Perfect to have on hand for unexpected guests or sudden cravings. Bake the frozen dough balls straight from the freezer – just add 2–3 extra minutes to the baking time.

Instructions

  1. Preheat the oven. 200°C for conventional oven / 180°C for fan-assisted oven.
    Line one or two baking sheets with parchment paper. If you only have one sheet, you’ll need to bake in batches, which may take a bit longer.
  2. Beat the butter, granulated sugar, and brown sugar until creamy using an electric mixer.
  3. Add one egg at a time and beat until smooth.
  4. In a separate bowl, mix the flour, baking powder, vanilla sugar and salt.
  5. Carefully mix the dry ingredients into the wet mixture. If the dough feels too heavy for the mixer, you can knead it together by hand.
  6. Roughly chop the chocolate and fold it into the dough.
  7. Spoon the dough onto the baking sheet using two spoons. Leave space between cookies, as they will spread out. It’s a good idea to test-bake one cookie to check the final size and baking time.
  8. Bake the cookies for about 9–10 minutes, until the edges are golden. The baking time may vary depending on your oven and the size of the cookies. They should be slightly chewy in the center and crispy around the edges.
  9. Remove the baking sheet from the oven and sprinkle with flaky sea salt while the cookies are still warm.
  10. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack.

TIPS

  • You can swap the milk chocolate for any chocolate you like – dark, white, or a mix – it all works! If you’re using white chocolate, consider using a bit less since it’s sweeter. You can also try chocolate chips or colored chocolate buttons for a fun twist.
  • Make extra cookie dough, roll into balls of your desired size, and freeze them. Perfect to have on hand for unexpected guests or sudden cravings. Bake the frozen dough balls straight from the freezer – just add 2–3 extra minutes to the baking time.

The recipe was created by Sea Ekström and Britt-Marie Ekström. © 2025 Sea Design AB.
Used with permission by Laszlo’s Krog & Catering.
Feel free to share with friends – but not for sale or commercial use without permission.

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